give the gift of dizzy! · flavors, a dizzy pig lapel pin and sticker. our new gift boxes are ready...

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Now through Christmas, enter the coupon code HOLIDAYNEWS and receive 15% off on all gift packs. First, I would like to extend my appreciation to all of you reading this 9th edition of dizzynews! We work hard to put together a newsletter that doesn't pollute your mailbox, and we hope it's one that gives something back to Dizzy Pig fans. As we move into the short chilly days of autumn and winter, it brings to mind how we like to keep the flavors going all year! Yes, Dizzy Pig is a "barbecue company", but our products are for so much more than barbecue. A growing number of cooks are using Dizzy Pig in the kitchen for a wide variety of cooking. Anything that can be cooked on a grill can be cooked under a broiler in your oven...which is essentially an upsidedown grill. Plus, Cow Lick is an awesome rub for chili. Pineapple Head can be used on oven broiled pineapple, and in a wide variety of desserts. Shakin' the Tree is an amazing way to notch up the flavor in a spaghetti sauce, or on vegetables. Raging River baked on potato slices is delicious. The list continues, and we've gathered some of our favorite recipes in Dizzy Pig's "In The Kitchen" recipe section of our website. There are some great recipes here including soups, pasta, onedish meals veggies and more. And we have many more to add as we migrate toward our new website. In addition to cooking with Dizzy Pig more in the kitchen, people are cooking outdoors more and more all year long, and not only in warm climates. BBQ competitions in the dead of winter are popping up, and avid cooks are not afraid of the cold! Our customers want Dizzy Pig all year long, and we are mixing them fresh every day. I hope that you enjoy this issue and all of us here at Dizzy Pig wish you and yours a warm and happy Thanksgiving and Holiday season!! Chris Give the Gift of Dizzy! We've just finished designing a brand new Gift Box that is now officially on the streets! Packaged in a colorful, eyecatching and sturdy box are our 4 topselling rubs, Dizzy Dust, Cow Lick, Raging River and Tsunami Spin...along with 7 samples of all of our other flavors, a Dizzy Pig lapel pin and sticker. Our new gift boxes are ready to roll and we are accepting orders now. If you want to customize your selections to match the tastes of your favorite cook, our original gift boxes are still available in the 3, 4, and 5 bottle versions. Or go all the way for a special gift with our Gift Pack Complete with all 11 flavors. Now through Christmas at our online store, enter the coupon code HOLIDAYNEWS and receive 15% off on all gift packs.

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Page 1: Give the Gift of Dizzy! · flavors, a Dizzy Pig lapel pin and sticker. Our new gift boxes are ready to roll and we are accepting orders now. If you want to customize your selections

Now through Christmas, enter the coupon code HOLIDAYNEWSand receive 15% off on all gift packs.

First, I would like to extend my appreciationto all of you reading this 9th edition ofdizzynews! We work hard to put together anewsletter that doesn't pollute your mailbox,and we hope it's one that gives somethingback to Dizzy Pig fans.

As we move into the short chilly days ofautumn and winter, it brings to mind how welike to keep the flavors going all year! Yes,Dizzy Pig is a "barbecue company", but ourproducts are for so much more thanbarbecue. A growing number of cooks areusing Dizzy Pig in the kitchen for a widevariety of cooking. Anything that can becooked on a grill can be cooked under abroiler in your oven...which is essentially anupside­down grill. Plus, Cow Lick is anawesome rub for chili. Pineapple Head canbe used on oven broiled pineapple, and in awide variety of desserts. Shakin' the Tree isan amazing way to notch up the flavor in aspaghetti sauce, or on vegetables. RagingRiver baked on potato slices is delicious.The list continues, and we've gathered some of our favorite recipes in Dizzy Pig's "In The Kitchen"recipe section of our website. There are some great recipes here including soups, pasta, one­dishmeals veggies and more. And we have many more to add as we migrate toward our new website.

In addition to cooking with Dizzy Pig more in the kitchen, people are cooking outdoors more andmore all year long, and not only in warm climates. BBQ competitions in the dead of winter arepopping up, and avid cooks are not afraid of the cold! Our customers want Dizzy Pig all year long,and we are mixing them fresh every day.

I hope that you enjoy this issue and all of us here at Dizzy Pig wish you and yours a warm andhappy Thanksgiving and Holiday season!! Chris

Give the Gift of Dizzy!We've just finished designing abrand new Gift Box that is nowofficially on the streets! Packagedin a colorful, eye­catching andsturdy box are our 4 top­sellingrubs, Dizzy Dust, Cow Lick, RagingRiver and Tsunami Spin...alongwith 7 samples of all of our otherflavors, a Dizzy Pig lapel pin andsticker.

Our new gift boxes are ready to rolland we are accepting orders now.

If you want to customize yourselections to match the tastes ofyour favorite cook, our original giftboxes are still available in the 3, 4,and 5 bottle versions. Or go all the way for a special gift with our Gift Pack Complete with all 11flavors.

Now through Christmas at our online store, enter the coupon codeHOLIDAYNEWS and receive 15% off on all gift packs.

Page 2: Give the Gift of Dizzy! · flavors, a Dizzy Pig lapel pin and sticker. Our new gift boxes are ready to roll and we are accepting orders now. If you want to customize your selections

Charcuterie: A ‘Cure’ forDizzynessby Mike Kerslake

If you consider yourself a ‘foodie’, (and Ithink most followers of Dizzy Pig BBQproducts fit this profile!), then chancesare, you’ve witnessed the amazinggrowth and interest in the field ofcharcuterie. Using the definition from theexcellent book of the same name,charcuterie can be broadly defined as‘the craft of salting, smoking and curing’. Think of things like salt­preserved fruits, vegetables andmeat, as well as pates, terrines, cured hams, bacon and salmon, smoked meats and nuts as wellas sausages of all variety, from fresh to smoked to cured.

Dizzy Pig has been no stranger to this craft, with several popular charcuterie recipes beingfeatured on the website for half a decade or more. With the wave of interest in charcuterie rising,we get many questions about charcuterie in general, and our popular Canadian Bacon and HomeCured Ham recipes. In advance of a revamp of the Dizzy Pig recipe page and the posting of manymore charcuterie­related recipes, comes this newsletter ‘primer’ on the basics and background ofthis interesting, rewarding and tasty hobby.

Why Cure? An excellent first question and great place to start a conversation on home curing. Theanswer, pure and simple is that home curing is a hobby that not only re­creates the products manyhave only previously accessed from a grocery store, but potentially exceeds the quality of thoseproducts by a substantial margin. Commercial producers inject (tumble) many cured products withnot just salt and curing agents, but a substantial amount of water (recognize that pool of liquid inyour pan of frying bacon?). Beyond the curing agents used, salt, sugars (usually dextrose) andwater, there is little else flavor­wise ‘brought to the party’. At home, once you have a handle onproper ratios of cure/salt/sugar/liquid, the sky is the limit for tailoring the flavor profile of your curingproject. Garlic, onion, bay leaf, juniper berry, peppercorns, herbs, and yes, Dizzy Pig rubs, canadd depth of flavor often found lacking in commercial offerings.

What is Cure? The three keys to curing are salt, sugar and the curing agent. Of these, the curingagent is the one we receive most questions about. Sodium Nitrite is used as a bacteria fightingagent in projects where the protein is being held in the ‘danger zone’ of temperatures (between40°F­140°F). In the U.S., curing salts are often called ‘pink salt’ as it is dyed pink to help avoidaccidental confusion with regular salts. Besides killing botulism producing bacteria, nitrites alsohelp preserve that pink color many associate with ‘cured meat’, and additionally nitrites contributea flavor element, one you will recognize as ‘that ham­y taste’ in these cured products. The ‘curingsalts’ commonly used in charcuterie are made of 6.25% nitrite bound with salt, and are availableunder a number of names: Prague Powder #1, InstaCure #1, DQ Curing Salt #1. Chances are youcan obtain these through your local butcher, butcher supply store, or at last resort, from a numberof online sources. (You’re probably wondering, “Why are all these curing agents labeled as #1”?There are cures by these same names appended with #2; these cures contain nitrates asopposed to nitrites. Consider #2 curing salts and nitrates as ‘time­release’ cures, meant for longcure charcuterie items, such as salami. For our purposes, we’ll stick to nitrites and #1 cures on theDizzy Pig recipe page).

Are Curing Salts Safe? Another popular question, and one that can be discussed and exploredat length. Nitrites and nitrates consumed in large quantity can produce serious side effects.However, two things to be aware of: 1) Nitrites are very common in many foods we ingest, not just in cured meats. Regular salt as wellas many vegetables contain nitrites in substantial quantities. Have you seen the ads for the new‘naturally cured’ meats? These meats are cured as usual with nitrites, but, the source of thesenitrites is via vegetables; most often it’s from celery powder! 2) The government regulates the amount of nitrites allowed used in the curing and preserving offood products to a level that has been tested safe. By following comparable safeguards at home,by restricting your curing salt amounts to approximately 200 parts per million, you too can create‘very safe’ cured meats at home.

Formula for Success. As mentioned off the top, in coming months, you will see the Dizzy Pigrecipe pages updated. As part of that revamp, in addition to new charcuterie­related recipes usingDizzy Pig rubs, there will be a reworking of the existing recipes to incorporate a field­tested, easy­to­use formula for determining amounts of salt, sugar and, most importantly, curing salts. This willallow you to confidently create and follow your own personal recipe for success, regardless of sizeof meat being cured or amount of cover brine required. We’re excited to make this proven formulaavailable for those interested in the rewarding pursuit of home charcuterie. As well, an expandedexploration of the ‘science behind the craft’ will be made available for those interested, or you cansimply just move ahead with the recipe, depending on your comfort level.

It may seem a little daunting to ‘get your head around’ the idea of curing your own ham, bacon,salmon, sausage etc, but Dizzy Pig exists to help people make better food, and we aim to give youthe information and the confidence to create something rewarding and delicious in the field ofcharcuterie at home. It’s easier than you think and the results are amazing! Keep checking therecipe page of the Dizzy Pig website for updates on great new curing projects using DP rubs.

Page 3: Give the Gift of Dizzy! · flavors, a Dizzy Pig lapel pin and sticker. Our new gift boxes are ready to roll and we are accepting orders now. If you want to customize your selections

RecipeChris' Dizzy Pig Chili

Chris has been making an excellentpot of chili for several years now, andhe's been honing his technique formaximum flavor. He loves to usefresh ground beef brisket, but alsoenjoys doing chili with cubed brisketwhen he has time to cook the beef afew hours until it's tender. This recipeworks with ground beef and onlytakes a couple hours. The flavor ofthis chili recipe depends on its simplicity and in the seasoning and browning of the meat usingCow Lick. It can be done quite nicely on the stove top, but Chris prefers to cook it on his Big GreenEgg®...it gives the chili a nice hint of smoke.

While a good Texas chili with no beans or tomatoes may win a chili contest, this recipe is not reallya purist approach to chili, but rather something you can sit down and eat a bowl of. Beans addbody (and are really good for you) and tomatoes add a sweetness and tang that cannot bematched.

Ingredients 1.5 lbs. Ground beef 3 tbsp Dizzy Pig Cow Lick. Oil for browning 3 Dried Pasilla Chilies 2 Cloves garlic (or more) 1 Large sweet onion coarsely chopped (or more) 1 Quart Beef Broth 1 tbsp Whole cumin seeds (toasted) 1 tbsp ground New Mexico Chili or other pure ground chilies to your heat preference. Not ablended "chili powder". 2 cans beans (mix and match kidney, black, pinto, red, white) 2 cans diced tomatoes Couple squares of dark chocolate Masa flour to thicken (if needed)

Directions: Shake about half the Cow Lick onto the beef and toss.

Cut Pasilla Chilies open and remove seeds, and soak them in warm water until softened andrehydrated. About an hour.

Place chilies and water into a blender, add the garlic and puree. Reserve.

Page 4: Give the Gift of Dizzy! · flavors, a Dizzy Pig lapel pin and sticker. Our new gift boxes are ready to roll and we are accepting orders now. If you want to customize your selections

Toast cumin in pan until fragrant.

Chop onion, gather ingredients and use a mortar/pestal to grind your toasted cumin into power.

Brown beef in dutch oven (cast iron is best). Do small batches over high heat so that meatactually browns, and don't stir until the meat starts to caramelize. Reserve and brown the nextbatch.

Remove browned meat from pan. Okay to leave a few bits in the pan. Then add onion and a little salt and stir while scraping the brown bits from the pan. This "fond" ispacked with flavor, and is part of making a great pot of chili.

Page 5: Give the Gift of Dizzy! · flavors, a Dizzy Pig lapel pin and sticker. Our new gift boxes are ready to roll and we are accepting orders now. If you want to customize your selections

Once onion is cooked soft, about 5 minutes, add your browned beef back tho the pan.

Pour in your chili/garlic puree, the beef broth, tomatoes, then add the cumin, pure ground chiliesand the remainder of the Cow Lick and stir well.

Bring to a simmer, uncovered, and cook for about a half hour to an hour until all it starts tothicken. Then add beans and stir well.

Cook another half hour or more until desired thickness is achieved. If needed, thicken with a littlemasa flour, which also adds a pleasant corn tortilla flavor. Add chocolate and stir. Add more Cow Lick if needed for a fresh peppery bite. Taste and add salt to taste, sugar if it needs a tad of sweetness. Your chili is ready to serve! Some like it over pasta, some rice, some just in a bowl. Chris likes iton crushed tortilla chips with cheddar cheese. And it's always better the following day! Hope you enjoy.

Page 6: Give the Gift of Dizzy! · flavors, a Dizzy Pig lapel pin and sticker. Our new gift boxes are ready to roll and we are accepting orders now. If you want to customize your selections

You may also like to try another popular chili recipe using Cow Lick. Old time Big Green Egger,Egret, does this great recipe called Cow Lickin Chili, and it's a different take on this amazingcomfort food called chili!

Page 7: Give the Gift of Dizzy! · flavors, a Dizzy Pig lapel pin and sticker. Our new gift boxes are ready to roll and we are accepting orders now. If you want to customize your selections

The Dizzy Pig team took the RESERVE GRANDCHAMPIONSHIP honors at Shenandoah Valley BBQ Fest inOctober! (L­R Chris, Heather, Joe, Nicole and Brian)

The Dizzy PigCompetition TeamCompletes its 10thYear on the ProCircuit!At the end of our 10th year on thecompetition circuit, we reflect onthe people we've met along theway and the great success wehave had.

Now that we have ten big yearsunder our belts, it is fun to look at asummary of our success:

94 contests (including 12invitationals) 11 Grand Championships 6 Reserve Grand Championships 36 Top 5 overall finishes 54 Top Ten overall finishes American Royal and Jack Daniels Invitationals 6 years straight

At every single contest, in every category entry, our team used ONLY Dizzy Pig Rubs straight fromthe bottle on our competition meats. Now that's something to be proud of!

2011 Competition Season

The Dizzy Pig team has totally wrapped up the 2011 competition season. Our Big Green Eggs®have been cooking solidly again this year, and we thank them for their unwavering support!.

While we have been kept out on the elusive Grand Championship spot again this year, we hadquite a solid year landing in the top ten overall in 7 of the 11 contests we competed in! Includinga team record breaking 3 Reserve Grand Championshps.

10/21/11, 30 teams Shenandoah Valley BBQ Fest Reserve Grand. 2nd overall

09/9/11, 43 teams Pickin in the Panhandle 13th Overall

08/26/11, 67 teams New Holland Summerfest 4th overall

08/19/11, 25 teams Mountain Maryland BBQ Festival Reserve Grand. 2nd overall

07/29/11, 26 teams Bluemont BBQ Bash 3rd Overall

07/15/11, 51 teams Que & Cruz Summer Festival 13th overall

06/17/11, 53 teams Central Maryland Swinetastic BBQ 9th overall

06/3/11, 25 teams Beltway BBQ Showdown 6th overall

05/20/11, 47 teams Middletown BBQ Cook­off 12th overall

04/29/11, 42 teams Hog Fest in Historic Edenton Reserve Grand. 2nd overall

04/15/11, 116 teams Pork in the Park 26th overall

We start our 2012 season, for the first time, at the Lakeland Pigfest in Lakeland Florida at the endof January. Here we will get to play with all the heavy hitters! Wish us luck!

Page 8: Give the Gift of Dizzy! · flavors, a Dizzy Pig lapel pin and sticker. Our new gift boxes are ready to roll and we are accepting orders now. If you want to customize your selections

Dizzy Pig near yourneighborhood?Our fresh rubs are always available to beshipped to your door along withunparalleled customer service when youorder from the Dizzy Pig Store. Butwouldn't it be cool to be able to hop in thecar and visit your local dealer when youneed your Dizzy fix?

Tell us where you would like to see DizzyPig and we'll do our best to get it on theshelves locally!

Or maybe you already have a dealer new you. Find out here.

Beanies & HoodiesCooler weather is on top of us now,and our new beanies and hoodedsweatshirts are becoming popularamong Dizzy Pig fans!. As witheverything else at Dizzy Pig, we didn'tskimp on the quality here. Thesweatshirts are thick durable 100%cotton and they feel especially cozy! Our beanie hats are made of soft and supple fleece andthey'll keep your head and your ears toasty while you sport the beautifully embroidered Dizzy Piglogo!

Makes a great gift and you can get them at the Dizzy Pig BBQ Store.

All of us here at Dizzy central would like to wish you and yours a happy and tasty holiday season!

To see our first newsletter click here.

To see our second newsletter click here.

To see our third newsletter click here.

To see our fourth newsletter click here.

To see our sixth newsletter click here.

To see our seventh newsletter click here.

To see our eighth newsletter click here.

To visit our website click here.

Follow Dizzy Pig on Facebook! click here.

©2016 Dizzy Pig BBQ | 8763 Virginia Meadows Dr., Manassas, VA 20109 ­ 703­273­3580

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